High solids filling material and comestible product

ABSTRACT

Pumpable, edible fillings are produced from vegetable shortening having a Wiley melt point from 90° F. to 120° F. and a solid fat index from 1% to 6% at 92° F. and at 100° F., a solids extender, and solid flavoring materials by a method which carefully controls the crystal structure of the vegetable shortening and the particle size of the solid flavoring material.

BACKGROUND OF THE INVENTION

1. Field of the Invention

This invention relates to the preparation of pumpable edible fillingcompositions which are suitable for use in comestible products having anouter shell of cooked dough. In particular, the invention relates to theproduction of fat-based filling compositions which have high solidscontents and which are relatively inexpensive to produce.

2. Description of the Background

Center-filled food products are available in great variety and are verypopular food items. Such products include, for example, filled pastries,candies and snack items. The filling compositions of this invention areparticularly suited for use in filled products which can be describedgenerally as having an outer shell of cooked dough with a central cavitythat contains a filling.

U.S. Pat. No. 4,613,509 entitled, "Process for Producing Center-FilledFood Products", describes the production of a baked product suitable forreceiving the filling composition of this invention. A hollowcylindrical shell of farinaceous material having a single longitudinalslit is extruded and baked to produce a generally C-shaped cross-sectionsuitable for receiving a filling material. After baking, a fillingmaterial is continuously pumped into the cavity of the shell through theslit in the outer wall to produce a composite product.

U.S. Pat. No. 4,162,333 entitled, "Method and Apparatus for MakingFilled Food Product", describes the production of a similarcenter-filled farinaceous product, except that the outer, farinaceousshell is in a form having a closed annular cross-section, i.e., atubular outer shell.

Filling materials generally can be water-based or fat-based. For use incomposite products of the type described in U.S. Pat.s 4,613,509 and4,162,333, water-based fillings are problematic since they tend totransmit water into the farinaceous shell, thereby making it soggy andreducing its shelf life. Consequently, the fillings which have beenemployed in these types of products have usually been fat-based, e.g.,based on vegetable shortening. A typical filling material which has beenemployed in products of the type described in the aforementionedproducts comprises a solid flavoring material in powder or fineparticulate form, such as nacho cheese powder, together with a solidsextender, dispersed in a vegetable shortening base. It is desirable insuch fillings to have a high solids content, particularly a high contentof the extender, in order to reduce costs and to reduce caloric and fatintake.

Unfortunately, problems have been encountered with the fat-based fillingmaterials heretofore employed. At the solids levels that yield desirabletexture and flavor characteristics, the fillings tend to form lumpsduring processing that clog filling nozzles. This is a particularproblem when filling the C-shaped outer shell described in U.S. Pat. No.4,613,509 because the filling typically must be pumped through anopening in the product which is less than 0.100 in. wide.

The flow properties of the filling can be improved by using slightlylower-melting point vegetable shortenings or by reducing solids content,both of which have undesirable effects. Use of lower-melting pointvegetable shortenings can result in leakage of the filling at elevatedtemperature, especially during shipping and storage in the summermonths.

What is needed is a fat-based, high solids content filling havingimproved shear and temperature stability properties.

SUMMARY OF THE INVENTION

This invention provides compositions and methods for producing fat-basedfillings which are pumpable and which have high solids contents. As usedherein, the phrase "high solids content" refers to filling compositionshaving at least 40 weight percent solids therein. The fillingcompositions of the invention have a smooth, uniform consistency so thatthey can be pumped through nozzle openings as small as 0.080 in. inwidth without blockage. The fillings resist leakage at storagetemperatures up to about 140° F. They are economical to produce,inasmuch as they can employ a relatively high ratio of solids extenderto flavoring material without loss of flavor.

In accordance with the teachings of the invention, there is provided apumpable, edible filling composition comprising:

(a) from about 40% to about 60% by weight vegetable shortening having aWiley melt point from about 90° F. to about 120° F. and a solid fatindex from about 1% to about 6% at 92° F. and at 100° F.;

(b) from about 10% to about 40% by weight of a solids extender; and

(c) from about 1% to about 50% by weight of a solid flavoring material,

said solids extender and flavoring material having a particle size fromabout 20 microns to about 100 microns, and being uniformly dispersedthroughout the vegetable shortening. A particularly preferred solidsextender is whey solids.

There is also provided a method for producing a pumpable, edible fillingcomposition. By using the specific vegetable shortening and extender ofthe invention and by carefully controlling the time-temperature profileof the material during the crystal-forming phase of the method, there isobtained a fat-based filling in which the fat contains a fine grain betaprime crystal structure. This crystal structure imparts highly desirablerheological properties to the filling. In particular, the filling flowssmoothly and can be subjected to shear forces and relatively hightemperatures without meltout or separation.

In accordance with the method of the invention, a pumpable, ediblefilling compositionis produced by a process comprising:

(a) heating vegetable shortening to a temperature at least high enoughto dissolve its crystal structure, said vegetable shortening having aWiley melt point from about 90° F. to about 120° F. and a solid fatindex from about 1% to about 6% at 92° F. and at 100° F.;

(b) dispersing a solids extender and a solid flavoring material in theheated vegetable shortening;

(c) cooling the dispersion to a temperature below the crystallizationtemperature of the vegetable shortening in a heat exchanger whicheffects cooling at a rate that is substantially uniform throughout thedispersion, and

(d) reducing the particle size of the solids extender and solidflavoring material to a size of from about 20 microns to about 100microns.

In a preferred embodiment of the invention, the heat exchanger which isused to crystallize the vegetable shortening is a scrape-surface heatexchanger.

There is also provided by the present invention a comestible productcomprising an outer shell of a cooked farinaceous dough having an innercavity which is filled with the filling material of the invention.

BRIEF DESCRIPTION OF THE DRAWING

The single FIGURE is a schematic representation of a preferred method ofthe invention for preparing a pumpable, edible filling material.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

The pumpable, edible filling composition of the invention contains avegetable shortening having a Wiley melt point from about 90° F. toabout 120° F. and a solid fat index from about 1% to about 6% at 92° F.and at 100° F.

As those skilled in the art are aware, vegetable shortenings aretriglycerides, which are usually partially hydrogenated, derived fromvegetable sources. Suitable vegetable shortenings for use in thecomposition of the invention include, for example, partiallyhydrogenated soybean, corn, peanut, coconut, palm, cottonseed andsunflower oils.

Commercial suppliers of fats and oils can generally tailor theproperties of vegetable shortenings to provide the desired Wiley meltpoint and solid fat index. Wiley melt point is determined by AmericanOil Chemists society (A.O.C.S.) Official Method Ce 2-38. The solid fatindex represents the volume percentage of the fat that is in solid format a given temperature, as determined by A.O.C.S. Official Method, Cd10-57.

In order to completely characterize a particular fat, suppliersgenerally specify the solid fat index at 509° F., 70° F., 80° F., 92° F.and 100° F. For purposes of the present invention, it is necessary thatthe vegetable shortening have a solid fat index of from about 1% toabout 6% at both 92° F. and 100° F. Preferably, the vegetable shorteninghas about the following solid fat index profile:

    ______________________________________                                        50° F.                                                                              30% to 35%                                                       70° F.                                                                              16% to 20%                                                       80° F.                                                                              10% to 12%                                                       92° F.                                                                              1% to 6%                                                         100° F.                                                                             1% to 6%                                                         ______________________________________                                    

Vegetable shortenings satisfying the above criteria are commerciallyavailable. A particularly useful vegetable shortening is a partiallyhydrdogenated soybean oil having a Wiley melt point of 95 +2° F. andabout the following solid fat index profile:

    ______________________________________                                               50° F.                                                                        33.0%                                                                  70° F.                                                                        18.0%                                                                  80° F.                                                                        11.0%                                                                  92° F.                                                                         3.0%                                                                  100° F.                                                                        1.0%                                                           ______________________________________                                    

The vegetable shortening is present in the filling composition of theinvention in an amount from about 40% to about 60%, based on the totalweight of the filling; preferably from about 45% to about 50% thereof.

The solids extender can be selected from the known solids extenderswhich include maltodextrin, pregelatinized and other modified starches,cellulose powder and milled flour. The solids extender serves to adjusttexture, supply body and replace more expensive solid flavoringmaterials.

The composition of the invention preferably employs whey solids as asolids extender. The use of whey solids as disclosed herein, reduces oreliminates nozzle clogging. As used herein, the term "whey solids"includes dry whey as well as modified forms of dry whey. As thoseskilled in the art are aware, whey is the liquid substance obtained byseparating the coagulum from milk, cream or skim milk in cheese-making.When a significant amount of lactose is converted to lactic acid duringthe whey-making procedure or when the whey is obtained from curdformation by direct acidification of milk, the resultant product isknown as acid whey. When there is insignificant conversion of thelactose to lactic acid in the whey-making procedure, the resultantproduce is known as sweet whey. It is preferred to employ sweet wheysolids.

Dry whey is the product obtained by removing water from whey, leavingall of its other constituents in the same relative proportions as inwhey. Various modified forms of dry whey are also known, such as reducedlactose whey and reduced minerals whey. All of these modified forms canbe employed in the composition of the invention.

The whey solids or other extender are present in the filling compositionof the invention in an amount from about 10% to about 40%, based on thetotal weight of the filling; preferably from about 10% to about 20%thereof.

The filling composition of the invention also contains a solid flavoringmaterial. Any of the known commercially available solid flavoringmaterials can be employed. These are generally provided in the form ofcoarse powders or fine particles having particle sizes up to about 850microns. One can mention, as merely exemplary of the solid flavoringmaterials which can be incorporated into the filling compositions of theinvention, cheese powder, such as cheddar and nacho cheese powder; spicepowders, such as onion, garlic and barbeque flavoring; confectionarypowders, such as chocolate and caramel flavorings; peanut butterflavoring; savory flavorings; meat flavorings; dairy flavorings, such asbuttermilk and yogurt; and citrus flavorings. The solid flavoringmaterial is present in an amount from about 1% to about 50% by weight ofthe filling; preferably from about 15% to about 50% thereof.

It is essential to the practice of the invention that the solidflavoring material and solids extender be incorporated into the fillingcomposition in the form of a powder having a particle size from about 20microns to about 100 microns, preferably from about 40 microns to about70 microns. This reduced particle size allows for the reduction of theamount of flavoring material and concomitant increase in the amount ofextender, without loss of perceived flavor. It also contributes to theproduction of a pumpable filling having desirable rheological propertiesand high solids contents. The solid flavoring material and solidsextender may be subjected to size reduction procedures, such as milling,to produce the desired particle size prior to introducing it into thevegetable shortening. However, this creates material handling anddusting problems. It is preferred to first incorporate the solidflavoring material and solids extender into the vegetable shortening andthen to produce the desired particle size by subjecting the fillingcomposition to a refining operation as described below in the preferredembodiment of the invention.

Controlling the temperature of the vegetable shortening during theproduction of the filling is critical to the obtainment of proper fatcrystal formation, which results in desirable rheological properties. Inthe initial step of the method of the invention, the vegetableshortening is heated to a temperature at least high enough to dissolveits crystal structure completely. While this temperature may varyslightly depending on the particular vegetable shortening, it isgenerally preferred to heat the vegetable shortening to a temperaturebetween about 140° F. and 150° F. to dissolve its crystal structure.

After the vegetable shortening has been heated to a temperature highenough to dissolve its crystal structure, its temperature is thenadjusted to between about 110° F. and 120° F. Next, the solidconstituents of the filling, the solids extender and flavoringmaterials, are thoroughly dispersed in the shortening, using well-knownmixing means.

The dispersion is then cooled to a temperature below the crystallizationpoint of the vegetable shortening to reform the fat crystals andsolidify the dispersion. Generally, the dispersion is cooled to atemperature from about 50° F. to 70° F. The final cooling temperaturemay vary somewhat, depending on the melting characteristics of theparticular vegetable shortening.

It is essential that cooling be effected at a rate which issubstantially uniform throughout the entire mass of the dispersion inorder to promote a uniform crystal structure. A preferred means foreffecting uniform cooling is by using a scrape-surface heat exchanger.This type of heat exchanger is known and is commercially available. Asuitable scrape-surface heat exchanger is commercially available underthe trade designation Thermutator from the Cherry-Burrell Corp., CedarRapids, Iowa. A scrape-surface heat exchanger consists generally of acentral longitudinal cavity of cylindrical configuration, having inletand exit ports at opposite ends and being jacketed for the circulationof cooling medium. A rotor is disposed within the central cavity and isconnected to a plurality of blades, the edges of which are disposed inclose tolerance with the walls of the cavity. An external drive causesthe rotor to turn so that the blades continuously scrape the cylinderwalls and mix the dispersion within the heat exchanger as it is beingpumped from the inlet end to the exit end.

In order to produce a fine crystal structure, it is preferred that thedispersion be cooled below its crystallization temperature in a rapidmanner. Preferably, cooling is effected such that the crystallizationtemperature is achieved within about two minutes after cooling begins.This can be achieved easily by controlling the residence time in thecooling unit and by appropriate selection of a cooling medium.

After the dispersion has been cooled below the crystallizationtemperature of the vegetable shortening to form the desired crystalstructure and solidify the vegetable shortening, the dispersion can berefined to reduce the solids extender and the solid flavoring materialto the desired particle size.

The method of the invention can be further understood with reference toFIG. 1, which is a schematic representation of a preferred embodiment ofthe method of the invention, wherein the solids extender is whey solids.

Referring to FIG. 1, the vegetable shortening, which has been preheatedto make it liquid, is introduced into the system at 10 from a suitablestorage tank, not shown. A positive displacement pump 12 draws theshortening from the supply 10 and carries it to a heating unit 14, underpressure. The shortening is heated in the heating unit 14 and held in ahold tube 16 to assure that all shortening crystals have beeneliminated. The shortening is then cooled in a cooling unit 18 to atemperature at which the shortening is still noncrystalline, and whichtemperature will not adversely affect the components of the flavoringmaterial and the whey solids. Generally the shortening is cooled to atemperature between about 110° F. and 120° F. The cooled shortening isthen carried to an in-line mixer 20 where the flavoring and whey solids22 are added and homogeneously blended together. The solid flavoring andwhey solids are accurately metered to the in-line mixer with eithervolumetric feeders or weigh feeders, not shown. This dispersion ofsolids and melted shortening is carried to a heated and agitated holdtank 24 where it is held for final processing. Alternatively, thisshortening/solids dispersion may be prepared as a batch in one or moreheated/cooled, agitated tank(s). A positive displacement pump 26 drawsthe shortening/solids dispersion from the hold tank 24 and carries it toa scrape-surface heat exchanger 30 under pressure where the dispersionis quick-chilled and the shortening uniformly supercooled to establish alarge number of crystal nucleation sites, after which the beta primecrystals are formed. A volume of gas for density control of the fillingmay be introduced through the gas intake 28 which may be regulated by asuitable flow indicator, not shown. The scrape-surface heat exchanger 30employs a refrigerant such as Freon® or ammonia as the cooling medium.The temperature of the shortening/solids dispersion exiting thescrape-surface heat exchanger 30 is from about 50° F. to 70° F.Residence time in the scrape-surface heat exchanger 30 is preferablyabout 1.5 minutes.

The dispersion is then passed through a second scrape-surface heatexchanger 32, where the dispersion is continuously worked ascrystallization of the fat proceeds. The second scrape-surface heatexchanger 32 may employ water as a heat exchange medium to remove theheat of crystallization. The temperature of the dispersion exiting thesecond scrape-surface heat exchanger 32 is from about 70° F. to 90° F.The exit temperature must be kept sufficiently low to provide thedesirable rheological properties of the dispersion for processingthrough the refiner 34. Residence time in the second scrapesurface heatexchanger 32 is preferably about 1.5 minutes.

From the second scrape-surface heat exchanger 32, the dispersion iscarried to a roller refiner 34 where the solid particles are reduced tothe desired size of 20-100 microns. The roller refiner 34 may be eithera three, four, or five roll type similar to those used in thepreparation of chocolates and compound coatings. The refiner means couldalso be other milling means such as a ball mill, which would be usedprior to scrape-surface heat exchanger 30. A positive displacement pump36 collects the output of the roller refiner 34 and carries the refinedfilling to a packaging machine or filler 38 where it is placed insuitable containers.

In accordance with the present invention, the dispersion leaving theheat exchanger 32 or the roller refiner 34 need not be "tempered."Tempering refers to the known processing of shortening wherein the fatis held at one or more controlled temperatures in sequence, and held ateach temperature for a period of time sufficient to allow the desiredcrystal growth.

The filling compositions which are produced by the method of theinvention can have solids contents greater than 40%, preferably from 40%to 60%, while maintaining good flow characteristics.

The filling composition can be employed to produce a comestible productcomprising an outer shell of a cooked farinaeous material having aninner cavity which is filled with the filling composition. In oneembodiment, the filling can be used to fill an extruded outer shellhaving a genreally C-shaped cross-sectional configuration, which can beproduced by the procedure described in U.S. Pat. No. 4,613,509. Theextruder outer shell can be, for example, a puff-extruded corn meal.Because the filling composition of the invention can be pumped through anozzle opening less than 0.080 inch in width without clogging, it isparticularly well suited for continuously filling the C-shaped extrudatethrough the narrow slit which forms the open side of the C-shapedcross-section. The filling compositions of this invention may bedisposed in such C-shaped shells and will exhibit Brookfield viscositiesat 73° F.±2° F., from about 500,000 cps to about 3,000,000 cps,preferably from about 500,000 cps to about 1,000,000 cps, measured witha Brookfield model HBT viscometer using a No. 7 spindle at 2-1/2 r.p.m.The filling compositions generally have densities from about 0.8 gm/ccto about 1.2 gm/cc.

The following examples are intended to illustrate further the practiceof the invention and are not intended to limit its scope in any way. Ineach of the examples that follow, the solids extender was whey solidsand the whey solids and solid flavoring materials had initial particlesizes ranging up to about 850 microns.

EXAMPLE I

A pumpable, edible filling composition was produced from the followingingredients:

    ______________________________________                                        Ingredient        Percent by Weight                                           ______________________________________                                        Vegetable shortening                                                                            50%                                                         (Wiley melt point 95° F.)                                              Sweet whey solids 20%                                                         French onion powder                                                                             30%                                                         ______________________________________                                    

The vegetable shortening was heated to a temperature of about 140° F.and charged to a 45-gallon mixing tank, jacketed for heating andcooling, wherein the shortening was cooled between 115° F. and 120° F.The sweet whey solids and French onion powder were charged to the mixingtank and thoroughly dispersed in the melted fat.

From the mixing tank, the shortening was pumped by means of aprogressive cavity pump to the inlet port of a six-inch diameterscrape-surface heat exchanger having a 4-1/2 inch mutator(Cherry-Burrell Model 624DE Thermutator) that used ammonia as thecooling medium. Residence time in the scrape-surface heat exchanger wasabout 1.5 minutes. The material exited the heat exchanger at atemperature between 55° F. and 65° F.

The material was then passed through a second, sixinch diameterscrape-surface heat exchanger having a 5-1/2 inch mutator, and whichused water as a cooling medium. Residence time in this heat exchangerwas about 1.5 minutes. The material exited the heat exchanger at atemperature from 70° F. to 80° F.

The material which was discharged from the second scrape-surface heatexchanger was collected and passed through a 3-roll refiner (Buhler-MiagModel 5DY-300) to reduce the particle size of the solids to betweenabout 60 and 65 microns.

EXAMPLE II

A pumpable, edible filling composition was prepared by the procedure ofExample I, except that the vegetable shortening employed had a Wileymelt point of 105° F.

EXAMPLE III

A pumpable, edible filling composition was prepared by the procedure ofExample I, except that cheddar and jalapeno seasoning powder wassubstituted for the French onion powder.

EXAMPLE IV

A pumpable, edible filling composition was prepared by the procedure ofExample I, except that cheddar and jalapeno seasoning powder wassubstituted for the French onion powder and the vegetable shorteningemployed had a Wiley melt point of 105° F.

EXAMPLE V

A pumpable, edible filling composition was prepared by the procedure ofExample I, except that nacho cheese powder was substituted for theFrench onion powder.

EXAMPLE VI

A pumpable, edible filling composition was prepared by the procedure ofExample I, except that nacho cheese powder was substituted for theFrench onion powder and the vegetable shortening had a Wiley melt pointof 105° F.

EXAMPLE VII

Samples of the material exiting the second scrapesurface heat exchangerin each of Examples I-VI were collected and analyzed for density. Ineach case, material exiting the roll refiner was analyzed for densityand particle size. The results are presented in the table below.

                  TABLE                                                           ______________________________________                                                    Post Heat                                                                    Exchanger Post Roller Mill                                                              Den-          Den-  Size                                              Temp.   sity    Temp. sity  mi-                                  Formula      °F.                                                                            gm/cc   °F.                                                                          gm/cc crons                                ______________________________________                                        French Onion-95° mp                                                                 73      1.09    65    0.98  60-65                                (Example I)                                                                   French Onion-105° mp                                                                78      1.15    65    0.96  55-60                                (Example II)                                                                  Cheddar & Jalapeno-                                                                        73      1.20    65    1.05  60-70                                95° mp (Example III)                                                   Cheddar & Jalapeno-                                                                        77      1.22    65    1.05  60-70                                105° mp (Example IV)                                                   Nacho Cheese-                                                                              77      1.09    65    1.00  60-65                                95° mp (Example V)                                                     Nacho Cheese-                                                                              80      1.11    65    1.00  60-65                                105° mp (Example VI)                                                   ______________________________________                                    

EXAMPLE VIII

About 45 pounds of the filling composition described in Example I abovewere charged into a twin screw pump feeder that forced the filling intoa positive displacement pump without causing aeration. The pumptransported the filling to a manifold where the filling was divided intomultiple flow streams. Each flow stream was carried through two flowcontrol valves and exited through a nozzle orifice that was about 0.080inch in width. No clogging of any nozzles was observed and each streamexiting from the nozzle orifice was continuous without interruption.

A filled C-shaped product can be produced by suspending each nozzle inthe longitudinal slit of a moving C-shaped extrudate of edible materialsuch that the exiting velocity of the filling causes it to fill thehollow shell cavity.

What is claimed is:
 1. A pumpable, edible filling composition comprisingvegetable shortening and solid particles:(a) said vegetable shorteningmaking up from about 40% to about 60% by weight of said composition,said vegetable shortening having a Wiley melt point from about 90° F. toabout 120° F. and a solid fat index from about 1% to about 6% at 92° F.and at 100° F.; (b) said solid particles making up at least about 40% byweight of said composition, the solid particles comprising solidsextender selected from the group consisting of maltodextrin,pregelatinized starch, modified starch, cellulose powder, milled flourand whey solids,--. and solid flavoring material, the solids extendermaking up from about 10% to about 40% by weight of said composition; andsaid solid flavoring material making up from about 1% to about 50% byweight of said composition, wherein substantially all of the solidparticles of said composition have a particle size from about 20 micronsto about 100 microns and are uniformly dispersed throughout thevegetable shortening.
 2. A composition as claimed in claim 1 comprisingfrom about 40% to about 50% by weight vegetable shortening; from about10% to about 20% by weight solids extender; and from about 15% to about50% by weight flavoring material.
 3. A composition as claimed in claim 1containing about 50 weight percent vegetable shortening; about 20 weightpercent solids extender and about 30 weight percent solid flavoringmaterial.
 4. A pumpable, edible filling composition comprising vegetableshortening and solid particles:(a) said vegetable shortening making upfrom about 40% to about 60% by weight of said composition, saidvegetable shortening having a Wiley melt point from about 90° F. toabout 120° F. and a solid fat index from about 1% to about 6% at 92° F.and at 100° F.; (b) said solid particles making up at least about 40% byweight of said composition, the solid particles comprising whey solidsand solid flavoring material, the whey solids making up from about 10%to about 40% by weight of said composition; and said solid flavoringmaterial making up from about 1% to about 50% by weight of saidcomposition,wherein substantially all of the solid particles of saidcomposition have a particle size from about 20 microns to about 100microns and are uniformly dispersed throughout the vegetable shortening.5. A composition as claimed in claim 1 having a density between about0.8 gm/cc and 1.2 gm/cc.
 6. A composition as claimed in claim 1 whereinthe solids extender and solid flavoring material have a particle sizefrom about 40 microns to about 70 microns.
 7. A composition as claimedin claim 4 wherein the whey solids are sweet whey solids.
 8. Acomposition as claimed in claim 1 wherein the solid flavoring materialis selected from the group consisting of cheese powder, spice powders,confectionary powders, peanut butter, savory flavorings, dairyflavorings and citrus flavorings.
 9. A composition as claimed in claim 1wherein the solid flavoring material is cheese powder.
 10. A compositionas claimed in claim 1 wherein the vegetable shortening has about thefollowing solid fat indices:

    ______________________________________                                               50° F.                                                                        30% to 35%                                                             70° F.                                                                        16% to 20%                                                             80° F.                                                                        10% to 12%                                                             92° F.                                                                        1% to 6%                                                               100° F.                                                                       1% to 6%                                                        ______________________________________                                    


11. A comestible product comprising an outer shell of a cookedfarinaceous material having an inner cavity which is filled with apumpable, edible filling material comprising vegetable shortening andsolid particles:(a) said vegetable shortening making up from about 40%to about 60% by weight of said edible filling material, said vegetableshortening having a Wiley melt point from about 90° F. to about 120° F.and a solid fat index from about 1% to about 6% at 92° F. and at 100°F.; (b) said solid particles making up at least about 40% by weight ofsaid edible filling material, the solid particles comprising solidsextender selected from the group consisting of maltodextrin,pregelatinized starch, modified starch, cellulose powder, milled flourand whey solids,--. and solid flavoring material, the solids extendermaking up from about 10% to about 40% by weight of said edible fillingmaterial; and said solid flavoring material making up from about 1% toabout 50% by weight of said edible filling material,whereinsubstantially all of the solid particles of said edible filling materialhave a particle size from about 20 microns to about 100 microns and areuniformly dispersed throughout the vegetable shortening.
 12. Acomestible product as claimed in claim 11 wherein the pumpable ediblefilling material comprises from about 40% to about 50% by weightvegetable shortening; from about 10% to about 20% by weight solidsextender; and from about 15% to about 50% by weight flavoring material.13. A comestible product as claimed in claim 11 wherein the solidsextender and solid flavoring material have a particle size from about 40microns to about 70 microns.
 14. A comestible product as claimed inclaim 11 wherein the solids extender is whey solids.
 15. A comestibleproduct as claimed in claim 11 wherein the outer shell has a generallyC-shaped cross-sectional configuration.